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    Clostridium perfringens is a bacterium that produces stomach cramps and diarrhea that lasts less than 24 hours. Stews, gravies, and other large-batch dishes that are kept warm for an extended period of time before serving are common sources of C. perfringens infections.

    Last updated: December 8, 2022

    Product: Soup

    On Dec 7th at 1am I ordered a gyro for my aunt and a lentil soup with grape leaves for myself. We are visiting and had another friend with us who got nothing though we had been eating at all the same places that day. I ate... See More my whole portion, my aunt only had a few bites but just a few hours later she was puking and I was having projectile vomiting and explosive diarrhea at the same time, this only happened twice for me, since then I’ve had consistent diarrhea. She puked well into the next day and then decided to go to the hospital. Even with pepto and eating other foods I’m still having diarrhea, the nausea makes it hard to eat and drink and I’ve been running a fever. Considering going to the hospital as well, the only thing keeping me from doing so is I dont have insurance and I’m broke. | Symptoms: Nausea, Diarrhea, Vomiting, Fever See Less
    587


    Campbells spicy chicken quesdilla, I got sick hours after eating the soup up all night diarrhea and aches. | Symptoms: Diarrhea, Body Ache See Less
    1.8K


    Report date: Dec 5, 2022
    1. Person in charge present, demonstrates knowledge, and performs duties
    - comments: observed no person in site with foodservice sanitation training.

    2. City of chicago food service sanitation certificate
    - comments: observed no valid city of chicago foodservice manager certificate on site.... See More Instructed person in charge to acquire foodservice sanitation manager training and retain records/certification on site fro review. Priority foundation 7-38-012. Citation issued.

    10. Adequate handwashing sinks properly supplied and accessible
    - comments: observed missing handwashing signage at rear handwashing sinks. Instructed person in charge to provide handwashing signage and maintain.

    23. Proper date marking and disposition
    - comments: observed ready-to-eat, time/temperature control for safety (tcs) foods (soups, sauces) not date marked to indicate the product's name and date in which the food must be sold, discarded or consumed within 7 days. Instructed to provide proper labels for date marking and discard date for refrigerated, ready-to-eat, tcs foods held over 24hrs placed in all cold-holding units. Pic denatured and disposed of all items without proper date marking at a cost of $50 and 10lbs. Priority foundation violation #7-38-005. Citation issued.

    25. Consumer advisory provided for raw/undercooked food
    - comments: observed no asterisk on menu marking undercooked items( over easy eggs, oysters) linking to footnote on menu for consumer advisory. Instructed person in charge to add asterisk to all under cooked items and maintain on menu. Priority foundation 7-38-005. No citation issued.

    37. Food properly labeled; original container
    - comments: observed bulk containers of ingredients (sugar, flour) not labeled with common ingredient name. Instructed person in charge to label and maintain all containers with bulk items with common ingredient name.

    41. Wiping cloths: properly used & stored
    - comments: observed wiping cloths not properly stored, laying on tables outside of sanitation solution. Instructed person in charge to properly store all wiping cloths and maintain.

    43. In-use utensils: properly stored
    - comments: observed utensils(bowls, scoops) stored in containers of food. Instructed person in charge to remove and maintain utensils properly stored when not in use.

    47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
    - comments: observed build up of residue on interior and exterior of microwave over. Instructed person in charge to clean and maintain.

    47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
    - comments: observed cardboard used as liner on food prep equipment and tables. Instructed to remove.

    48. Warewashing facilities: installed, maintained & used; test strips
    - comments: observed grease trap to be rusted and seeping waste liquid at bottom. Instructed person in charge to repair/replace and maintain at all times. Priority foundation citation issued 7-38-025

    49. Non-food/food contact surfaces clean
    - comments: observed residue on interior and exterior surfaces of cold holding units and refrigerators. Instructed person in charge to clean and maintain.

    54. Garbage & refuse properly disposed; facilities maintained
    - comments: observed excessive build up of grease on exterior lid of outside grease receptacle. Instructed person in charge to clean and maintain.

    55. Physical facilities installed, maintained & clean
    - comments: observed items stored on floor in walk in cooler. Instructed person in charge to organize items and store at least six inches from floor at all times.

    55. Physical facilities installed, maintained & clean
    - comments: observed build up on floors under equipment and tables. Instructed person in charge to clean and maintain.

    56. Adequate ventilation & lighting; designated areas used
    - comments: observed excessive grease on filters in rear prep area over hot cooking equipment. Instructed person in charge to clean and maintain.

    57. All food employees have food handler training
    - comments: observed no food handler certificates on site for food handler employees. Instructed person in charge to require food handler training for all employees.

    Source: chicago.gov
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    5.1K


    Report date: Dec 1, 2022
    38. Insects, rodents, & animals not present
    - comments: 6-202. 15: the exterior back exit screen has approximately a half-inch gap on the bottom of the door. The door allows for pests. Exterior doors shall be self-closing, solid and tight fitting, and... See More limited to designated use.

    39. Contamination prevented during food preparation, storage & display
    - comments: 3-305. 11: food containers are stored on the floor in the walk-in cooler and walk-in freezer. Items must be at least 6 inches above the floor.

    39. Contamination prevented during food preparation, storage & display
    - comments: 3-307. 11: bowls are used as a scoop without a handle for rice, which is stored in stagnant water containers. The facility must provide scoops with a handle.

    43. In-use utensils: properly stored
    - comments: 3-304. 12: cups, bowls, and utensils are stored in stagnant water next to the hot-holding rice compartment and next to the soup station. The facility must remove items out of stagnant water and store item on a clean and sanitized surface, running water, or in a container of hot water maintained at or above 135f.

    47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
    - comments: 4-101. 19: cardboard used as lining for shelves scattered throughout the dry storage area, dish area, 1 compartment sink area and prep-line area. Facility must provide a smooth, durable, easily cleanable, and non-absorbent surface.

    49. Non-food/food contact surfaces clean
    - comments: 4-602. 13: exterior of cookline eqiupment (in between units) is heavily soiled with grease and food debris. Facility must detail clean and maintain.

    55. Physical facilities installed, maintained & clean
    - comments: observed holes in ceilings in dry storage area and on wall under cookline (wok station) near kitchen entrance. Facility must ensure all holes are covered and closed up to prevent harborage activity. Facility must also make sure all surfaces are smooth, easily cleanable, and non-absorbent

    58. Allergen training as required
    - comments: 4-602. 13: exterior of cookline eqiupment (in between units) is heavily soiled with grease and food debris. Facility must detail clean and maintain.

    Source: chicago.gov
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    5.1K


    Potatoes and other stuff to make cheesy Potatoe soup
    I made Potatoe soup in the crock pot. 6 hours after consuming I was vomiting having diarrhea. Non stop for the past 7 hrs | Symptoms: Nausea, Diarrhea, Vomiting See Less
    448


    What are the Greek salad and chicken wild rice soup the next morning and 3 days late after had diarrhea | Symptoms: Diarrhea See Less
    719


    Suspected food poisoning. Symptoms: Nausea,Stomach Pain,Cramps
    Suspected source: their chicken noodle soup
    Onset: 12 hours
    Duration: 8 hours
    Sick: 1 | Symptoms: Nausea, Stomach Pain, Cramps See Less
    568


    I had the salad with cold chicken breast and about half of the cup of chicken noodle soup. Also a root beer and peppermint milk shake. About 3 hours after I ate my stomach started cramping and gurgling. I have been having multiple watery diarrhea and can't... See More leave the bathroom for more than 2 min at a time | Symptoms: Nausea, Diarrhea, Cramps See Less
    9.1K


    I recently finished up a can of Campbells chicken soup and I having a slight stomach ache. No known indigestion or poor digestion ingredients in it.
    the can of soup was not expired.
    Someone gave me the can of soap, so I do not know where they... See More got it from. I think perhaps someone gave it to them too. | Symptoms: Stomach Pain See Less
    839


    Last 30 days